Cranberry Chicken Biryani
Chicken, yogurt and cashews simmered on the stove and spiced with ginger and garam masala for a South Asian biryani. It's finished with mint, cilantro, and cashews.
1 hr 35 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 35 min · 95 min total
- medium
- 1
Cut chicken into bite-size pieces. In a medium nonmetal bowl combine yogurt, ginger, garlic, and garam masala; mix well.
- 2
Add chicken pieces; toss to combine. Cover and marinate in the refrigerator for at least 2 hours.
- 3
In a 5- to 6-quart Dutch oven cook onions in 1/3 cup hot butter, stirring often, about 15 minutes or until onions are golden and caramelized.
- 4
Using tongs, remove onions from Dutch oven; set aside. Add cashew to Dutch oven; cook for 2-3 minutes or until lightly brown and toasted.
- 5
Using a slotted spoon, remove cashews from Dutch oven; drain on paper towel-lined plate. In a large saucepan combine 4 cups of the chicken broth, the basmati rice, and 1 tablespoon butter.
- 6
Bring to boiling, decrease heat; simmer, covered, about 20 minutes or until broth is absorbed and rice is tender; remove from heat.
- 7
Drain chicken, discarding marinade. Add chicken to Dutch oven; cook over medium heat for 5 minutes, stirring occasionally.
- 8
Stir in cinnamon, cumin, salt, and cloves; cook and stir 1 minute. Add remaining chicken broth; cook and stir 4-5 minutes more or until chicken is tender and no longer pink.
- 9
Add cranberries, caramelized onions, and cooked rice to chicken mixture in Dutch oven. Mix gently.
- 10
Combine cayenne pepper and milk. Pour milk mixture over chicken-rice mixture. Cover and let stand for 5 minutes.
- 11
Remove lid and mix well. To serve, divide chicken mixture among serving bowls. Top with mint, cilantro, and reserved cashews; serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
